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Grilled Colossal Shrimp with Coconut Milk Curry Shrimp swimming in sweet coconut milk spiked with curry? Better not get between this dish and your dinner guests!
For the curry sauce:
To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemongrass, and garlic; sauté for 2 to 3 minutes. Add curry powder and sauté for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve. Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time. To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce. Makes 4 servings. |
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